1796 
The RURAL NEW-YORKER 
December 6, 191'.* 
Throwing grain into 
the manure pit 
Grain fed to cows goes to the manure pit to the extent that 
it lacks in proper balance of protein, carbohydrates and 
ash necessary to sustain the body and produce milk. 
To avoid this waste and furnish digestible nutrition at 
lowest cost is accomplished by TI-O-GA Feed Service. 
To obtain the proper balance it is necessary to vary the 
composition of the grain ration with the varying classes 
of roughage grown on the farm; for some roughage is low in 
protein while other is high in protein, but the protein is 
available the same as that contained in the grain. 
TI-O-GA Feed Service meets these varying conditions and utilizes 
to the fullest extent the nutrients in the home grown roughage; first 
classifying the roughages and then compounding feeds to form a perfect 
balanced ration with each class: 
Red Brand TI-O-GA Dairy Feed to be fed with ensilage, pasturage, 
green fodder or low protein roughage- 
White Brand TI-O-GA Dairy Feed to be fed with medium protein 
dry roughage. 
Blue Brand TI-O-GA Dairy Feed to be fed with high protein dry 
roughage. 
Full feeding instructions and classification of roughage will be found 
with every bag of TI-O-GA Feed. Every bag is guaranteed satis¬ 
factory when fed as intended. 
Inquire of your dealer. Book on TI-O-GA Feed Service containing 
valuable information on feeding and conservation of home grown feeds 
sent free on request. 
The same careful service is fur¬ 
nished in the preparation of: 
TI-O-GA Brood Sow and Pig 
Feed. 
TI-O-GA Growing Shoat Feed. 
TI-O-GA Fattening Hog Feed. 
TI-O-GA Chick Feed. 
TI-O-GA Growing Mash. 
TI-O-GA Growing Grains. 
TI-O-GA Laying Food. 
TI-O-GA Poultry Grains. 
TI-O-GA Calf Food. 
TI-O-GA Horse Feed. 
Colonel’s Ration (Full Feed for 
Horses). 
Live Stock and Dairy 
How to Make Good Dairy Butter 
PART X. 
The Set.ectio\ of the Churn. —With 
churns of the dasher, swing, box, barrel, 
and various other types in the market, 
one is confronted with rather a difficult 
proposition when he wishes to buy a 
churn. The two factors he must decide 
upon are the type and the size of the 
churn needed for his use. Concussion is 
necessary to get the fat globules in the 
cream knocked together in the form of 
butter. That is, the cream must rise and 
fall or he splashed about in the churn s> 
that the fat globules collide with each 
other and the sides until the butter finally 
comes. 
Dasher Churns Undesirable. —Whim 
the old-fashioned churns employing either 
a vertical or rotary dasher give concus¬ 
sion enough, they are undesirable to use 
for seveVal reasons. A large amount of 
fat is always lost in the buttermilk, 
hence they are expensive. As soon as the 
churning begins, the sides and som Times 
even the cover of the churn are covered 
with cream, and to get any kind of results 
The Swing Churn. —The swing churn 
serves nearer to what is desired, but 
often prolonged churning is necessary 
since the concussion is not very great, pai 
tieularly if too much cream is churned 
and the operator forgets to swing it vio¬ 
lently. The churn must be pushed back 
and forth so the cream comes up in the 
end and turns a complete somersault. 
The Box Churn. —The box churn h..s 
the slight disadvantage in that it has so 
many corners in which cream may collec'. 
A little careful labor is required to keep 
it clean. 
Tiie Barrel Churn.—The Ideal. 
The barrel type of churn is ideal, because 
the disadvantages of the others are for 
the most part done away with. Crea* 
agitation is secured, since each time the 
churn is revolved the cream falls and is 
completely inverted. The butter comes 
in a beautiful granular form, and the loss 
of fat in the buttermilk may be kept dow i 
to a minimum. The churn is easy to keep 
clean, and is inexpensive. Small barrel 
churns car. he secured for churning as 
small an amount as a gallon of cream. 
The barrel churn must have nearly 
Barrel China in Blip porting Frame 
one must make use of a case knife or a 
butter paddle and scrape (he cream down 
occasionally. Even then there is sure to 
be some cream sticking in some of the 
many crevices of the dasher when the 
butter comes. This incomplete churning 
is the chief reason for the high-testing 
buttermilk. Then, too, some of this un- 
cluiriied cream may not he drawn off in 
the buttermilk, but shows up in the butter 
in the form of streaks. The butter never 
comes in the granular form, but in a 
lumpy mass with more or less buttermilk 
incorporated in it. which it is difficult to 
wash out. If the cream is very thick, 
the dasher serves to “whip” it, and before 
one is aware he has churned a salvy, 
streaked article hardly worthy of the 
name of butter. Lastly, more labor is 
involved in washing the parts of tire 
dasher churn than any other form. The 
only time the use of a dasher churn is 
justifiable is when a very small amount 
of cream, say, less than a gallon, is to be 
churned. The dasher churn is made in 
small sizes especially adapted to churning 
a quart or two of cream. The small round 
wooden churn with horizontal rotary 
dasher, or the glass churn with vertical 
dasher, is the best for the purpose. One 
cannot expect, however, to make butter 
exactly according to the general rules ap 
plicable when a large churn is used, nor 
should one expect to make butter of as 
good body and uniform color with the 
small dasher churn. 
straight sides, so that when it is tunic l 
the cream will not simply roll around in 
the churn as it would if the churn had 
too much bulge. The writer has noted 
barrel churns on the market made of 
wood, stone, crockery and steel. The 
wooden churn with nearly straight staves 
is best, as the wood is a poor conductor of 
heat, and they assure maximum concus¬ 
sion. The steel churn is very poor in 
hot weather, as the temperature of the 
cream rises rapidly during the churning 
process. This not only gives a soff\ 
smeary butter, but the butter sticks to 
the churn badly. The barrel churn is a 
little more expensive if a supporting franc* 
is purchased with it. A handy arrange¬ 
ment is to support the churn between two 
permanent 4x4 in. uprights. This would 
apply only where considerable butter was 
to be made. 
Power. It is not very desirable to use 
hand power if much butter is being made. 
The matter of power depends on loca' 
conditions. The electric motor is ideal, 
and should be made use of where elec¬ 
tricity is available. Some other kinds are 
gasoline, steam, and tread power. If a 
gasoline engine is used, care must be 
taken to pipe the exhaust outside, and 
keep the room free from gas odor. 
Size of the Churn. —Having decided 
that the barrel churn is the best type, the 
matter of size is not difficult. One shoul i 
get a churn large enough to handle his 
(Continued on Page 18021 
